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Low-Carb Southwestern Omelet with Easy Guacamole and Salsa

This Low-Carb Southwestern Omelet with Easy Guacamole and Salsa is a fun breakfast that's low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

I loved avocados, and when I was strictly following South Beach one of the reasons that I loved the South Beach Diet was because you can eat good fats, like avocados, nuts, or olive oil in reasonable amounts. I'd have a very hard time sticking with a diet that didn't allow those kinds of things, and especially avocados, which are one of my favorite foods.

I'm not sure why it's taken me so long to share this recipe and these photos are even from my old camera, but this omelet with guacamole tucked inside is something that would definitely help me not feel deprived when I'm trying to eat healthy.

This recipe uses what I call "easy guacamole," which I make by mashing up an avocado with some spices. If you have other guacamole on hand you can certainly use it.

Start by mashing an avocado with lime juice, green Tabasco sauce, salt or Vege-Sal, and a pinch of chile powder. If you don't have green Tabasco, you can use any type of hot sauce. (This makes enough guacamole for two to three omelets.)

Beat together two eggs, chile powder, and a bit of Spike Seasoning if desired. (I've been hearing conflicting thoughts about whether Spike Seasoning is gluten-free, so check the label if you need to avoid gluten. Would love to hear from any readers who can clarify that.)

Mist or brush a thin layer of olive oil in a small frying pan, then pour in the eggs and turn heat to low. (This is an 8.5 inch pan with high sides, perfect for making omelets.

Let eggs cook about 3 minutes, or until they are starting to get firm on the bottom, then sprinkle over 2 T of low-fat cheese. Let eggs cook 1-2 minutes more, until the cheese is starting to melt.

When cheese is partly melted, put on 2 T of the guacamole mixture and use a rubber scraper to carefully spread it over one side of the eggs.

Let this cook about 1 minute more, just enough to barely warm through the guacamole mixture.

Then carefully fold over the side without guacamole on to the side with guacamole. (Another reason not to use too much guacamole is that it will leak out the sides if you have it spread on too thickly.) Cover pan and cook 3-5 minutes more, until omelet is cooked through. Use a large turner to lift the omelet out on to a plate and serve hot, with your favorite salsa.

Low-Carb Southwestern Omelet with Easy Guacamole and Salsa
(Makes 2 omelets, or save half the guacamole for another day, recipe created by Kalyn.)

Peel avocado, dice and place in small bowl. Add lime juice, green Tobasco sauce (or other hot sauce), salt or Vege-sal, and chile powder. Use a fork to mash avocado and mix ingredients together.

In another bowl, beat together eggs, chile powder, Spike Seasoning, plus salt and pepper as desired. Spray or brush a small 8-9 inch frying pan with olive oil or non-stick spray. Turn burner under pan to low, heat about a minute, then pour eggs into pan and cook 3 minutes, until the eggs are starting to get well set on the bottom. (I use a rubber scraper and lift the edge to see if it's set.)

Sprinkle 2 T low-fat cheese over the entire surface of the eggs and cook 1-2 minutes more, until the cheese is starting to melt. Then put 2 T guacamole mixture on the eggs and use a rubber scraper to carefully spread it around until it covers one side of the eggs. Let omelet cook 1 minute more.

After one minute, gently fold the side without guacamole over the side with the guacamole. Cover the frying pan and cook 3-5 minutes more, until the omelet is cooked through.

Use a large turner to lift the omelet on to a plate and serve hot, with your favorite salsa.

This low-carb and low-glycemic omelet is a perfect breakfast for any phase of the South Beach Diet and other low-carb eating plans. One-third of an avocado is equal to 1 T fat for South Beach guidelines, so if you're strictly following South Beach, consider that in your total fat allotment for the day.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

I totally agree with you - any diet devoid of fat is actually just not good for you. We need fats, especially good ones, to make all sorts of hormones! This looks fantastic. I love the idea of a guac-stuffed omelet.

Good point about the good fats and bad fats, Kalyn. So many people try to eliminate fats totally from their diet, not realizing that is unhealthy. The avocados and nuts and other good fats are where the healthy omega 3 fats are! Great post.

I'm glad people are liking this, and that I'm not the only ones who loves my "good fats." I should have mentioned that this was probably inspired by the Guacamole Omelet at Ruth's Diner in Salt Lake City, I'm sure on some subconscious level that's where I got the idea, although I just thought of it this minute.

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

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